Combining Portabella Mushrooms and herbs to make a compound butter is something you can’t NOT try at least once. If you’re into trying new things for your steaks this is a must!
And in peak Keto season, not only is this a high protein and fat meal its something even the non-dieter will enjoy!
Compound butters are something I don’t always do with steaks. I’m a huge fan of keeping it simple, and doing a cold grate sear to bring out the flavors.
But when you’re looking for something rich, and sometimes experimental – compound butter is where its at.
You really can add whatever you want to a compound butter – garlic, rosemary, maybe some smoked salt. Or even get sweet and do some honey and strawberries
Noo not for steaks silly. For chicken and waffles, duh!
I love how garlic, portabella mushrooms, and a little parsley and tarragon come together just sauteed in a pan. So why not turn it into a compound butter?
Not only is it going to be amazing on a seared New York Strip, it will go awesome in your baked potato and even on some toasted ciabatta bread with some parmesan cheese too!
Compound butters can be made ahead for up to a week. I’d say your biggest issue will be whatever you put in your compound butter.
Since we’re using portabella mushrooms, I’d lean closer to 2-3 days ahead just so that the mushrooms are as fresh as possible.
Because you want the butter soft to work in the ingredients, then roll back. So in a bind, you’ll want at least an hour to let it harden up.
Whether your topping your steak with this portabella herb compound butter, or adding it into a skillet, finishing off your seared steak. You’re going to have a steak that is full of luscious texture and a hint of umami that will really make this meal pop.
Looking for a good side for this recipe? Try my grilled broccoli recipe